2nd smoke underway


 
S

Scott P

New member
I was busy this weekend. Installed Cajun Bandit door, DigiQ DX2 (drilled hole with 7/8 step drill bit) and 2 probe eyelets. Today I got up at 5AM and put a pork butt on hoping it will be ready for dinner tonight. I will stop by the house at lunch to check on it. For the first hour temp was good around 230s. Two hours in and the pit is running hot reading around 280. I'm hoping it will come down. I filled the ring full of coals and 4 good sized peach wood chunks, foiled the pan with no water. I lit about 15 coals and spread around the unlit coals. Maybe next time I will try adding the clay disk to the pan to see if it will reduce the temp.

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I still have issues with heat management. But my problem is always getting the heat ABOVE 235. But I use water in the pan every time.
I love the Guru you have.. I want to scrape some cash together and pick one up myself.. I figure I will need it in the winter if I keep using water in the pan.
I hear cooking in the sun vs. shade vs. wind, etc can make life a little crazy with temps..
The bandit door looks like a good idea also, does it work great out of the box, or did you need to bend it a bit?
Good luck and keep the pics coming!
 
Scott if the temps are staying high you probably need to adjust the damper on the fan. From what I've heard and read you can get enough air flow through the unit to cause the high temps without the fan running.
 
The cajun Bandit door fits like a glove. I made no adjustments and I don't get all the smoke pouring out like I did with the stock door.

I will be home at lunch to check the smoker and will adjust the damper on the fan to see if it helps. When I left this morning temp was hovering around 275.
 
Hey Scott, I usually drop a couple of foil wrapped bricks into my empty foil lined water pan. The bricks act as a heat sink which stabilizes the temperatures. Clean up is easy.
 
Stopped by the house after lunch and temp was holding at 241 I closed the fan damper just a little bit. Will take pics of the final product
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BTW the meat temp was 180 when I checked the smoker at almost 1PM. I'm hoping it won't hit 195 until after 4PM is this feasible?
 
I have never seen the need for a temp adjuster. Sounds like you had some fun with yours,
BTW, 275 is BBQ. 300 is BBQ.226.7 is BBQ. the q is in the meat, and it doesn't really care about the ambient temp.
 
I followed "Chris Lilly's Six-time World Championship Pork Shoulder injection and rub" for this cook. Everyone loved it, we all ate too much but who's complaining?

I just went to clean up the smoker and the coals are still quite warm 2 hours after pulling the fan putting the plug in and closing the top vent. This is 15 hours since lighting and no fuel added. You get your moneys worth on a long burn for sure.
 
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